Chicken Massaman Curry with Jasmine Rice
- Daana Category
- Quick and easy
Cuisine
Nutritional Values
What We Send
What You'll Require
Utensils
- 2 x Heavy bottom pot/pan with lid
- 2 x Wooden spoons
- 2 x Serving Bowls
Pre Preparation
Dilute the Coconut Cream to give you 3 cups of Coconut Milk.
Wash and drain the drumsticks.
Wash and drain the potatoes.
Squeeze the juice of Bitter Orange into a small bowl.
Do this only when you are ready to cook the rice.
Wash Jasmine rice 2-3 times in cold water till water runs clear.
Cooking
Cooking Massaman Curry
In a heavy bottom pan simmer the chicken and potatoes in coconut milk with lemon grass until cooked. Remove into a bowl.
Note: while the chicken and potato is cooking you can start cooking the Jasmine Rice.
Heat ghee in the pot, saute the Massaman curry paste till fragrant, add little cooking liquid from the chicken and continue to stir till liquid evaporates and oil separates.
Continue adding the cooking liquid and mix with the paste. Bring to boil, and add the cooked chicken and potatoes.
Add shallots, sultanas and continue to cook till shallots are cooked and curry thickens.
Add the sauce mix and Thai Basil. Check seasoning.
Serve hot with Jasmine rice.
Cooking Jasmine Rice
Add the rice and 1 1/3 cups water and salt to taste to a heavy bottom pot/pan with a lid. Cover the saucepan and bring the water to boil.
Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed.
Turn off the heat, and leave the saucepan covered for about 10 to 15 minutes. Uncover the saucepan and fluff the rice with a fork.
Transfer to a serving bowl.
To Serve
Garnish Massaman curry with coriander and basil. Serve hot with Jasmine Rice.